Planning With Kids

Dukkah Recipe

This Dukkah recipe is one of those recipes that I cannot believe I have not tried earlier! It is easy to make and the dukkah tastes fantastic. I found the recipe at Taste.com.au and it is such a great base to use for making your own dukkah. You could easily substitute hazelnuts with pistachios or almonds if you preferred.

The Dukkah recipe is part of my planning for Christmas 2011. Not only will I make dukkah to be part of the starters for Christmas day, but I will also make and jar dukkah as gifts (as in photo above!) for neighbours and friends. To see other posts in this series go to: Christmas in July 2011.

Dukkah Recipe

Ingredients:

1/2 cup sesame seeds

2/3 cup (110 grams) hazelnuts

2 tbs cumin seeds

2 tbs coriander seeds

2 tsp black pepper freshly ground

1 tsp sea salt flaked

Serve with: extra virgin olive oil and crusty bread!

Method:
1. Preheat oven to 180°C.

2. Once oven is heated, place hazelnuts on a tray lined with baking paper and toast the nuts for around 3 – 4 minutes.

3. Place hazelnuts on a clean tea towel and rub off as much of the skin as possible. A few of the nuts had skins that were very hard to get off, so I just toasted them for a little longer and the skin then came off easier.

4. Place hazelnuts into a bowl and using a stick blender (or food processor if you have one) grind nuts until they are finely chopped. Pour into a large mixing bowl.

5. Place sesame seeds into a frying pan and toast lightly for a couple of minutes on a medium heat. Stir constantly until they turn a golden colour. Add the sesame seeds to the hazelnuts.

6. In the same frying pan add cumin and coriander seeds and toast the seeds for a couple of minutes until the spices start to smell beautiful!

7. Using a mortar and pestle grind the cumin and coriander seeds in small batches. Add to the hazelnut mixture once they are finely ground, then add salt and pepper to the bowl and mix well.

Once oven is heated, place hazelnuts on a tray lined with baking paper and toast the nuts for around 3 - 4 minutes.

Place hazelnuts on a clean tea towel and rub off as much of the skin as possible. A few of the nuts had skins that were very hard to get off, so I just toasted them for a little longer and the skin then came off easier.

Place hazelnuts into a bowl and using a stick blender (or food processor if you have one) grind nuts until they are finely chopped. Pour into a large mixing bowl.

Place sesame seeds into a frying pan and toast lightly for a couple of minutes on a medium heat. Stir constantly until they turn a golden colour. Add the sesame seeds to the hazelnuts.

In the same frying pan add cumin and coriander seeds and toast the seeds for a couple of minutes until the spices start to smell beautiful!

Using a mortar and pestle grind the cumin and coriander seeds in small batches. Add to the hazelnut mixture once they are finely ground, then add salt and pepper to the bowl and mix well.

Nicole Avery is a Melbourne mum to five beautiful kids aged 19 to 9. Nic is slightly addicted to spreadsheets, tea, running, CrossFit. Her goal for 2018 is to detach from the old and embrace the new to nurture a family spirit of adventure. Read More…